Homemade Elk Snack Stick

[WenHunter]

Tried my hand at making some snack sticks with some of my elk from last year.  Made 10 pounds 70% Elk and 30% Pork Shoulder, mixed it with Harrods Outdoor Wild Cranberry Spice and it turned out great and delicious. The first batch on the traeger was a learning process and I cooked it a little long, still very eatable but a little dryyyyyy. I am contributing that batch to a bad thermometer I had around the house, so I went and bought a decent one and the second batch turned out amazing and perfect. Here is the pre-cook picture.

[rsarkks]

Alright, you just made my mouth water. Where's the free samples?

[JohnVH]

Yumm, I tried my hand at snack sticks this year too out of my deer, Ill be making them again, delish!

[NRA4LIFE]

What type of casings are you using?  Those look fantastic.

[WenHunter]

What type of casings are you using?  Those look fantastic.

If you were speaking with me, then I used Hi Country I think the name of them were, but they were cologen ones I bought at Bi-Mart. $17 for 49 feet of it. Used a kitchen aid attachment to stuff it.

[krapmit]

Wenhunter,

Did you hang them on some sort of rack in the traeger, or did you lay them on the grate?

What temp did you stick with and how long?  I've thought of doing the same on my Traeger.

[krapmit]

?

[WenHunter]

Sorry krapmit- had to close the site boss was around lol. I started them on smoke for about 30-45 minutes and then about 1 1/2 to 2 hours on 180 degrees until the inside temperature hit 165. Then I cut them to the size I wanted and stuck them in the fridge to cool them for an hour and then sealed them up.

Oh yeah and straight on the grill but make sure you do it in batches so they don't touch each other.

[Skyvalhunter]

 

[trophyelk6x6]

did you use sodium nitrate or curing salt? Just curious. Did you probe the meat to make sure the pork got to temp?  Lamb casing right? Love to hear more details.

[billythekidrock]

Looks like collagen casings to me.

[WenHunter]

Collagen casings is correct, curing salt, and yes probe in the links until reaching 165 degrees.